Smash Burger with Caramelized Onions
Crispy-edged smash burgers topped with melted American cheese, sweet caramelized onions, pickles, and a creamy special sauce. Fast, messy, and packed with flavor for the ultimate homemade burger night.
Equipment
- 1 | Flat-top griddle or heavy skillet |
- 1 | Smash press or sturdy spatula |
- 1 | Cast-iron skillet | for onions
- 1 | Small mixing bowl |
- 1 | Whisk |
Ingredients
- 12 | oz | ground beef 80/20 |
- 2 | | soft burger buns |
- 4 | slices | American cheese |
- 1 | large | yellow onion | thinly sliced
- 2 | tbsp | mayonnaise |
- 1 | tbsp | ketchup |
- 1 | tsp | yellow mustard |
- 4 | | dill pickle slices |
- 1 | tbsp | butter |
- 1 | | salt and black pepper | to taste
Instructions
- Thinly slice the onion and caramelize in butter over medium heat until deep golden, about 15 minutes.
- Whisk mayonnaise, ketchup, and mustard together in a small bowl to make the special sauce.
- Divide ground beef into two loose balls without overworking.
- Preheat griddle or skillet over high heat until very hot.
- Place beef balls on the hot surface and smash firmly with a press; season with salt and pepper.
- Cook 2 minutes until edges are crispy, then flip and top each with two cheese slices to melt.
- Toast buns cut-side down on the griddle until golden.
- Spread sauce on bottom buns, add pickles and caramelized onions, top with cheesy patties and remaining buns.
- Tip: Do not press the patties again after the initial smash for maximum crispiness.
- Tip: Work quickly once the cheese is melting so the burger stays hot when assembled.
Notes
Store leftover cooked patties in an airtight container in the fridge up to 2 days.
Reheat patties in a hot skillet to restore crisp edges.
Sauce can be made 3 days ahead and refrigerated.
Use 80/20 beef for the best texture and flavor.
Reheat patties in a hot skillet to restore crisp edges.
Sauce can be made 3 days ahead and refrigerated.
Use 80/20 beef for the best texture and flavor.